Strawberry Cheesecake Cookies
I'll take 12 of them right now.
1 hour prep
20 minutes cook
Serves 12 Cookies
Ingredients
- 210gButter
- 150gSugar
- 50gBrown Sugar
- 1Egg
- 1Extra Egg Yolk
- 1 TspVanilla Extract
- 1 TspBaking Soda
- 1/4 TspSalt
- 345gPlain Flour
- Baked Strawberries (Diced)
- 85gMascarpone
- 85gCream Cheese
- 30gIcing Sugar
- Strawberry Jam
Dough -
Filling -
Strawberry cheesecake but make it handheld! We've filled giant vanilla strawberry cookies with the perfect amount of cheesecake filling for that perfect bite every single time!
Method
Combine the cream cheese, mascarpone and icing sugar. Place 12 heaped teaspoons onto a baking paper covered tray. The place in the freezer for 1 hour.
Beat the butter and sugars in a bowl until light and fluffy. Add in the egg, egg yolk and vanilla and mix until combined.
Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix).
Dice the strawberries and fold through your dough, chill if needed until use.
Split your dough equally into to 12, take one ball and slice in half. Place half on to a tray and press the back of a teaspoon to create an indent,
Spoon in a little jam and place on top one of your frozen cream cheese lumps.
Flatten and place the second half of your dough over the top and smooth the sides to prevent leakage.
Repeat until you have 12 cookie balls. Place in the fridge until ready to bake. Preheat your oven to 175ºC.
Bake your cookies (in batches due to spread) for around 15-20 minutes - until the edges are golden and the top is set.
Remove from oven allow your cookies to cool on the baking sheet for 10 mins then move them to a wired rack to finish cooling.
Optional - MIx together some Strawberry Jam, Icing Sugar and a Splash of hot water in a bowl. Then drizzle over the cooled cupcakes.
More recipes from Chris Cahill...
saved! saved!